A refreshing twist on a classic dish, Avocado Egg Salad Lettuce Cups combine creamy avocado, hard-boiled eggs, and fresh herbs, all nestled inside crisp lettuce leaves. This light yet satisfying meal is perfect for lunch, a snack, or even a low-carb appetizer.

Why You’ll Love This Recipe

This recipe is quick, wholesome, and versatile. The avocado provides a creamy, nutrient-rich base, while eggs add protein and heartiness. Using lettuce cups instead of bread keeps the dish light and suitable for those following low-carb, gluten-free, or keto diets. It is also highly customizable—perfect for meal prep, picnics, or serving as a healthy party snack.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Hard-boiled eggs
Ripe avocado
Lemon or lime juice
Dijon mustard (optional)
Fresh herbs (such as chives, dill, or parsley)
Salt and black pepper
Lettuce leaves (such as butter lettuce, romaine, or iceberg)

directions

Peel and chop the hard-boiled eggs into small pieces.
In a mixing bowl, mash the ripe avocado until smooth but slightly chunky.
Add lemon or lime juice to the avocado to maintain freshness.
Stir in Dijon mustard, fresh herbs, salt, and black pepper.
Fold in the chopped eggs and mix gently until well combined.
Wash and dry the lettuce leaves.
Spoon the avocado egg salad mixture into each lettuce cup.
Serve immediately or chill until ready to enjoy.

Servings and timing

This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with no cooking time required beyond preparing hard-boiled eggs.

Variations

Add diced celery or cucumber for extra crunch.
Use Greek yogurt or a touch of mayonnaise for added creaminess.
Sprinkle with paprika, chili flakes, or everything bagel seasoning for more flavor.
Top with crispy bacon bits for a heartier version.
Replace lettuce cups with whole-grain wraps or pita pockets if not avoiding carbs.

storage/reheating

Store leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days. To prevent browning, press a layer of plastic wrap directly on the surface of the salad. Lettuce cups are best filled just before serving to maintain freshness and crispness. Reheating is not recommended, as this is a cold dish.

FAQs

1. Can I make the avocado egg salad in advance?

Yes, you can prepare it a few hours ahead. However, for best freshness and to avoid browning, assemble the lettuce cups right before serving.

2. How do I keep the avocado from turning brown?

Mixing in lemon or lime juice slows oxidation and keeps the avocado bright and fresh.

3. What type of lettuce works best?

Butter lettuce is ideal for its cup shape, but romaine and iceberg are also excellent choices.

4. Can I add protein to this recipe?

Yes, you can add shredded chicken, tuna, or smoked salmon for extra protein.

5. Is this recipe suitable for keto and low-carb diets?

Yes, since it is naturally low in carbs and uses lettuce instead of bread.

6. How long do hard-boiled eggs last in the refrigerator?

Hard-boiled eggs last up to 1 week in the refrigerator if stored unpeeled.

7. Can I use mayonnaise instead of avocado?

Yes, though it will change the flavor profile. Avocado provides a creamy, healthier alternative.

8. What herbs pair best with avocado egg salad?

Chives, dill, parsley, and cilantro complement the flavors well.

9. Can I freeze avocado egg salad?

Freezing is not recommended, as avocado and eggs lose their texture after thawing.

10. How do I make this recipe spicier?

Add diced jalapeños, hot sauce, or a pinch of cayenne pepper for extra heat.

Conclusion

Avocado Egg Salad Lettuce Cups are a wholesome, refreshing, and versatile dish that can be enjoyed as a light meal or appetizer. With minimal preparation and endless customization options, this recipe is a reliable choice for anyone seeking a quick, nutritious, and flavorful option.